{"id":3816,"date":"2026-07-21T12:17:34","date_gmt":"2026-07-21T12:17:34","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-doubara\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirska-doubara","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-doubara\/","title":{"rendered":"Al\u017eirska doubara"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-rail-stop span,#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-rail-sum,#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-close p{color:#222} #recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-ing-group,#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-steps>li,#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-rail,#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-close,#recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-fact{break-inside:avoid} #recipe-sr-latn-doubara-spicy-algerian-chickpea-stew .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-latn-doubara-spicy-algerian-chickpea-stew\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Varivo iz Biskre \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Al\u017eirska doubara<\/b> od leblebija i boba <span class=\"gj-serif\">sa ljutim prelivom<\/span><\/h2>\n<p class=\"gj-sub\">Gusto posno varivo od leblebija i boba u sosu od paradajza, belog luka i kima, zavr\u0161eno maslinovim uljem, limunom i sve\u017eim ljutim dodacima.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Metod:<\/i> <b>Kuvanje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 h 30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">13 h 55 min<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Doubara-\u2013-Spicy-Algerian-Chickpea-Stew-3.webp\" alt=\"\u0160iroka \u010dinija doubare uz hleb limun \u010dili i za\u010dinsko bilje\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iri kadar prikazuje doubara varivo u zemljanoj \u010diniji, uz okrugli hleb, limun, crveni \u010dili i seckano zeleno bilje.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Doubara recept: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Doubara se vezuje za Biskru i istok Al\u017eira, gde se slu\u017ei kao gusto, sna\u017eno za\u010dinjeno jelo od mahunarki. Osnova mo\u017ee da bude samo od leblebija ili u spoju sa bobom, a karakter se gradi u tanjiru: paradajz, beli luk, kim, harisa, maslinovo ulje, limun i sve\u017ei ljuti dodaci. Rezultat nije glatka \u010dorba. Zrna ostaju cela i meka, dok ih gust sos obavija dovoljno da se jelo jede ka\u0161ikom i zahvata komadom hleba.<\/p>\n<p class=\"gj-pull\">Doubara dobija telo iz zrna, a ne iz bra\u0161na: nekoliko izgnje\u010denih leblebija dovoljno je da pove\u017ee ceo lonac.<\/p>\n<p>Ovaj doubara recept koristi suve leblebije i zamrznuti mladi bob. Leblebije se nama\u010du preko no\u0107i i kuvaju bez paradajza dok ne omek\u0161aju, jer kiselina usporava njihovo mek\u0161anje. Bob se dodaje kasnije i tra\u017ei znatno manje vremena. Deo leblebija se izgnje\u010di o stranu \u0161erpe; tako se dobija puno\u0107a bez bra\u0161na, zapr\u0161ke ili blendera, a ve\u0107ina zrna zadr\u017eava oblik.<\/p>\n<p>Sos se priprema od maslinovog ulja, belog luka, rendanog paradajza, koncentrata i za\u010dina. Kim je vode\u0107i, paprika daje boju, a harisa se dozira prema ja\u010dini proizvoda. Ljuti ukus se lak\u0161e kontroli\u0161e kada se polovina harise skuva u sosu, a ostatak ponudi za stolom. Limun se dodaje na kraju, nakon isklju\u010divanja vatre, kako bi zadr\u017eao sve\u017einu i presekao slast mahunarki.<\/p>\n<p>Sve\u017ei zavr\u0161etak nije ukras bez funkcije. Sitno seckani luk daje hrskavost, paradajz so\u010dnost, \u010dili direktnu toplotu, a per\u0161un ili korijander biljnu sve\u017einu. Maslinovo ulje se sipa u tankom mlazu neposredno pre slu\u017eenja. Doubara mo\u017ee da bude vrlo ljuta, ali dobro izbalansirana verzija prvo pokazuje ukus leblebija, paradajza i kima, a tek zatim toplinu \u010dilija. Posle no\u0107i u fri\u017eideru sos se dodatno zgusne, pa se pri podgrevanju dodaje malo vode.<\/p>\n<p>Tekstura doubare zavisi od potpunog omek\u0161avanja mahunarki. Leblebije koje su stare ili nedovoljno potopljene mogu ostati tvrde i posle dugog kuvanja, pa se vreme procenjuje prema zrnu, a ne samo prema satu. So se mo\u017ee dodati kada su skoro meke, dok kiseli sastojci poput paradajza i limuna dolaze tek posle osnovnog kuvanja. Bob se kuva kra\u0107e i dodaje odvojeno, kako bi zadr\u017eao oblik. Kada se nekoliko leblebija izgnje\u010di uz zid lonca, skrob prelazi u te\u010dnost i stvara gusto\u0107u bez zapr\u0161ke, a celo zrno i dalje ostaje jasno vidljivo.<\/p>\n<p>Zavr\u0161ni sloj razlikuje ovo varivo od jednoli\u010dnog pirea. Seckani paradajz, luk, korijander, ljuta paprika, limun i maslinovo ulje stavljaju se na vrelu osnovu neposredno pre jela. Sve\u017eina preliva treba da prese\u010de zemljasti ukus mahunarki, ne da ga sakrije. Harisa se dozira prema ja\u010dini proizvoda i mo\u017ee da se ponudi odvojeno, naro\u010dito kada se kuva za vi\u0161e ljudi. Doubara se slu\u017ei vrlo topla, sa hlebom koji skuplja gusti sos. Pri hla\u0111enju se dodatno ste\u017ee; za podgrevanje se dodaje malo vode, a limun i sve\u017ee bilje obnavljaju tek u tanjiru.<\/p>\n<p>Ako se koristi suvi bob sa ko\u017eicom, potrebno ga je zasebno potopiti i kuvati du\u017ee; mladi ili olju\u0161teni bob zavr\u0161ava mnogo br\u017ee. Recept zato navodi proveru meko\u0107e umesto jednog krutog vremena. U tanjiru treba da se prepoznaju oba zrna, dok sos ostaje dovoljno gust da se zadr\u017ei na komadu hleba bez odvajanja vode. Posuda mora biti dovoljno \u0161iroka da se zrno ravnomerno zagreva i da sve\u017e preliv ostane na povr\u0161ini, umesto da se izgubi u dubokom loncu.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Dugo omek\u0161avanje, brz zavr\u0161etak<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>Prethodno ve\u010de<\/b><span>Leblebije se potapaju u dosta hladne vode.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Kuvanje leblebija do skoro potpune meko\u0107e.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:00<\/b><span>Paradajz sos, bob i za\u010dini ulaze u lonac.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:30<\/b><span>Limun, maslinovo ulje i sve\u017ei dodaci zavr\u0161avaju jelo.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Preko no\u0107i potopljene leblebije kuvaju se dok ne postanu potpuno meke, pa se spajaju sa kratko kuvanim bobom i sosom od paradajza, belog luka, kima, paprike i harise. Mali deo zrna se izgnje\u010di da prirodno zgusne te\u010dnost. Limun i maslinovo ulje dodaju se van vatre, dok se seckani luk, paradajz, crveni \u010dili i zeleno bilje stavljaju neposredno pre slu\u017eenja. Recept daje \u0161est porcija gustog posnog jela koje se najbolje jede vrelo uz hleb. Pasivno vreme: 12 sati namakanja leblebija.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za varivo<\/h3><ul>\n<li><b>300 g suvih leblebija<\/b><\/li>\n<li><b>1,8 l vode za kuvanje<\/b><\/li>\n<li><b>300 g o\u010di\u0161\u0107enog zamrznutog boba<\/b><\/li>\n<li><b>4 ka\u0161ike maslinovog ulja<\/b><\/li>\n<li><b>5 \u010denova belog luka, sitno seckanih<\/b><\/li>\n<li><b>500 g zrelog paradajza, krupno rendanog<\/b><\/li>\n<li><b>2 ka\u0161ike koncentrata paradajza<\/b><\/li>\n<li><b>2 ka\u0161i\u010dice mlevenog kima<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica slatke paprike<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice ras el hanouta<\/b><\/li>\n<li><b>1\u20132 ka\u0161ike harise<\/b><\/li>\n<li><b>1 1\/2 ka\u0161i\u010dica soli<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice mlevenog crnog bibera<\/b><\/li>\n<li><b>2 ka\u0161ike limunovog soka<\/b><\/li>\n<\/ul><\/div>\n<\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za zavr\u0161etak<\/h3><ul>\n<li><b>1 mala glavica crnog luka, sitno seckana<\/b><\/li>\n<li><b>1 srednji paradajz, sitno seckan<\/b><\/li>\n<li><b>1 sve\u017ea crvena \u010dili papri\u010dica, tanko se\u010dena<\/b><\/li>\n<li><b>3 ka\u0161ike seckanog per\u0161una ili korijandera<\/b><\/li>\n<li><b>2 ka\u0161ike maslinovog ulja<\/b><\/li>\n<li><b>1 limun, ise\u010den na kri\u0161ke<\/b><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Recept prirodno ne sadr\u017ei gluten, jaja ni mle\u010dne proizvode. Harisa mo\u017ee da sadr\u017ei tragove drugih alergena, pa deklaraciju treba proveriti. Bob se mo\u017ee izostaviti i zameniti dodatnim leblebijama.<\/div>\n<\/div>\n<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n<p class=\"gj-stage\">Mahunarke<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Potopite leblebije<\/p>\n<p class=\"gj-step-x\">Leblebije prelijte sa najmanje tri puta ve\u0107om koli\u010dinom hladne vode i ostavite 12 sati. Ocedite i isperite.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Skuvajte leblebije<\/p>\n<p class=\"gj-step-x\">Stavite leblebije u \u0161erpu sa 1,8 l sve\u017ee vode. Dovedite do klju\u010danja, skinite penu i kuvajte 55\u201370 minuta na blagoj vatri. <span class=\"gj-cue\">Zrna treba da budu skoro sasvim meka pre dodavanja paradajza.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Dodajte bob<\/p>\n<p class=\"gj-step-x\">Ume\u0161ajte zamrznuti bob i kuvajte jo\u0161 10 minuta.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Sos i zavr\u0161etak<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Napravite za\u010dinsku osnovu<\/p>\n<p class=\"gj-step-x\">U drugoj \u0161erpi zagrejte 4 ka\u0161ike ulja, dodajte beli luk i kuvajte 30 sekundi. Ume\u0161ajte rendani paradajz, koncentrat, kim, papriku, ras el hanout, harisu, so i biber, pa kuvajte 12 minuta.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Spojite varivo<\/p>\n<p class=\"gj-step-x\">Sos prebacite u \u0161erpu sa leblebijama i bobom. Izgnje\u010dite oko jedne \u0161olje zrna o stranu \u0161erpe i kuvajte sve zajedno 15\u201320 minuta.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Dodajte limun<\/p>\n<p class=\"gj-step-x\">Sklonite sa vatre i ume\u0161ajte limunov sok. Probajte i po potrebi dodajte jo\u0161 harise ili soli.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Zavr\u0161ite u \u010diniji<\/p>\n<p class=\"gj-step-x\">Sipajte u duboke \u010dinije i preko rasporedite seckani luk, paradajz, \u010dili i zeleno bilje. Prelijte sa preostale 2 ka\u0161ike maslinovog ulja i poslu\u017eite sa kri\u0161kama limuna.<\/p>\n<\/div><\/li>\n<\/ol>\n<\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n<h3>Serviranje i slaganje ukusa<\/h3><p>Doubara se slu\u017ei vrlo topla, u \u0161irokim dubokim \u010dinijama, sa hlebom koji mo\u017ee da pokupi gust sos. Ljuta harisa i limun stavljaju se na sto odvojeno, da svaka porcija dobije \u017eeljenu ja\u010dinu i kiselost.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Varivo se \u010duva u fri\u017eideru do 4 dana. Sve\u017ei luk, paradajz i \u010dili dr\u017ee se odvojeno i dodaju tek pri serviranju. Podgreva se do punog klju\u010danja uz 50\u2013100 ml vode po potrebi. Mo\u017ee da se zamrzne do 3 meseca bez sve\u017eeg zavr\u0161etka.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Za verziju samo od leblebija bob se menja sa dodatnih 250 g kuvanih leblebija.<\/li>\n<li>Harisa mo\u017ee da se servira isklju\u010divo sa strane za bla\u017ei zajedni\u010dki lonac.<\/li>\n<li>Deo paradajza mo\u017ee da se zameni pe\u010denom crvenom paprikom za sla\u0111i sos.<\/li>\n<li>Za gu\u0161\u0107e jelo dodatna \u0161olja leblebija se izgnje\u010di pre poslednjih 15 minuta kuvanja.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Paradajz ulazi tek kada su leblebije gotovo meke.<\/li>\n<li>Sve\u017ei zavr\u0161etak se ne kuva; njegova hrskavost je deo teksture jela.<\/li>\n<li>Koli\u010dina vode pri podgrevanju zavisi od toga koliko su mahunarke nastavile da upijaju te\u010dnost.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>Velika \u0161erpa sa poklopcem<\/li>\n<li>Manja \u0161erpa za sos<\/li>\n<li>Cediljka<\/li>\n<li>Gnje\u010dilica ili pole\u0111ina kutla\u010de<\/li>\n<li>O\u0161tar no\u017e<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Meka zrna, gust crveni sos i sve\u017e ljuti zavr\u0161etak u istoj ka\u0161ici.<\/p><p>Doubara pokazuje koliko se od nekoliko osnovnih namirnica mo\u017ee dobiti pravilnim redosledom kuvanja. 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